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Up your dinner party game with this decadent dessert, says Ella Walker
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1/ 2‘A proper decadent pud’: Jamie Oliver’s chocolate orange crème brulée
‘Together’ is all about making family cooking fun
Vanilla Bean Custard | Jamie Oliver – AD
FAQ
Do you have to boil cream for creme brulee?
Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled (see Notes). With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
What technique is used for creme brulee?
This involves sprinkling the surface of the chilled custard with a little sugar and using a creme brulee torch to melt the sugar into a solid, brittle crust. If there’s too much sugar, the crust will start to burn before it melts evenly. Too little, and it will just melt into the custard.
How was creme brulee originally made?
The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot, a cook at the Palace of Versailles. That version was a sweet custard of egg yolks and milk with a burnt sugar crust.